Submitted by: CoCo
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Absolutely delicious! We skipped the tortillas and threw everything on a bed of lettuce with a dollop of Greek yogurt, some guacamole, salsa, a sprinkle of raw cheddar and some refried beans. Heaven.
Put the cilantro, lime juice, broth, scallions (cut into 1-inch pieces), jalapeno, garlic, honey, salt, and cumin in a blender, puree until smooth.
Put chicken breasts in a medium bowl and the peppers (seeded and sliced) and onions (sliced into 1/2-inch rounds) in another. Divide the cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
Heat the oil in a skillet set over medium heat until hot. Add the chicken breasts with marinade. Cook for 7-8 minutes on one side (until browned). Flip and continue to cook until done (about 3-4 minutes). Remove chicken to a cutting board and let sit.
Add the onion and peppers with marinade to pan. Cook to desired doneness (we like ours just slightly soft). Remove from heat.
Slice chicken and serve with peppers and onions alone or with the following options (all BD versions, of course - adjust your servings accordingly): lettuce, Greek yogurt, guacamole (see Isabel's recipe on this site), salsa, re-fried beans, raw cheddar, SWG tortilla, or anything else that floats your boat!